The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
Rapid Separation of Lysozyme from Chicken Egg White by Reductants and Thermal Treatment
Abstract
Reductants (0.1-2.0% ascorbic acid, cysteine, or cystine and 0.04-1. 0% beta-mercaptoethanol) were added to 5-fold diluted, salted duck egg whites (commercially and laboratory prepared) and fresh egg whites (chicken and duck), and subsequently the mixtures were heated at 70 degrees C for 1-10 min. The maximal recovery and purification fold of lysozyme obtained from fresh chicken egg whites added with 1. 0% ascorbic acid were 78% and 2.4, respectively. Storage tests showed that the obtained lyophilized lysozyme powder after dialysis was stable when refrigerated at 4 degrees C for 3 months.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Reductants such as β-mercaptoethanol were used at low concentrations (0.4-1.0%) to separate the protein in a rapid method (Chang et al., 2000).”
From Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review (2013) · cites this paper as Chang et al., 2000
Citations
Cites
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
Gornall, A. G., Bardawill, C. J., & David, M. M. (1949) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)57021-6 · Cited by 16,164
The chemistry of lysozyme and its use as a food preservative and a pharmaceutical
PROCTOR, V. A., Cunningham, F. E., & Fung, D. Y. C. (1988) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398809527473 · Cited by 439
Bakery Technology and Engineering
Matz, S. A. (1960) · Cited by 209
Lysozyme Separation from Egg White by Cation Exchange Column Chromatography
Li‐Chan, E. C. Y., NAKAI, S., SIM, J., Bragg, D. B., & LO, K. V. (1986) · Journal of Food Science · doi:10.1111/j.1365-2621.1986.tb11226.x · Cited by 78
Processing damage to lysine and other amino acids in the manufacture of blood meal
Waibel, P. E., Čuperlović, M., Hurrell, R. F., & Carpenter, K. J. (1977) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60209a035 · Cited by 56
The primary structure of duck egg-white lysozyme II
Hermann, J., & Jollès, J. (1970) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(70)90059-0 · Cited by 55
The Binding Groups in Ovomucin-lysozyme Interaction
Kato, A., Imoto, T., & Yagishita, K. (1975) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1975.10861614 · Cited by 52
Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin
PENG, I. C., Dayton, W. R., Quass, D. W., & Allen, C. E. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb12927.x · Cited by 45
Factors affecting the activity of egg white lysozyme
Dickman, S. R., & Proctor, C. M. (1952) · Archives of Biochemistry and Biophysics · doi:10.1016/0003-9861(52)90124-0 · Cited by 41
Heat-induced complex formation between myosin and soybean 7S globulins
King, N. (1977) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60209a017 · Cited by 37
Research works printed but not linked: 13
- Akashi A, 1972, J. Fac. Agr. Kyushu University, 17, 72
- Akashi A., 1972, Nippon Nougeikagaku Kaishi, 46, 183
- Cherkasov I. A., 1969, Biokhemiya, 34, 1094
- Cunningham F. E., 1965, Food Technol., 19, 141
- Gornall A. G., 1949, J. Biol. Chem., 117, 756
- Hayase F., 1975, Agric. Biol. Chem., 39, 1261
- Kato A., 1975, Agric. Biol. Chem., 39, 545
- Matsuoka Y., 1966, Japanese Patent 41150
- Matsuoka Y., 1982, J. Food Sci., 47, 652
- Peng I. C., 1982, J. Food Sci., 47, 1994
- Peri C., 1972, Sci. Technol. Aliment., 2, 125
- Proctor V. A., 1988, CRC Crit. Rev. Food Sci. Nutr., 26, 395
- Weaver G. L., 1977, J. Food Sci., 42, 1087
Cited by
Abeyrathne, E. D. N. S., Lee, H. Y., & Ahn, D. U. (2013) · Poultry Science · doi:10.3382/ps.2013-03391 · Cited by 532
“%) to separate the protein in a rapid method (Chang et al., 2000).”
BackgroundGüçbilmez, Ç. M., Yemenicioğlu, A., & Arslanoğlu, A. (2007) · Food Research International · doi:10.1016/j.foodres.2006.08.007 · Cited by 157
Mecitoğlu, Ç., Yemenicioğlu, A., Arslanoğlu, A., Elmacı, Z. S., Korel, F., & Çetin, A. E. (2005) · Food Research International · doi:10.1016/j.foodres.2005.05.007 · Cited by 158
Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white
Abeyrathne, E. D. N. S., Lee, H. Y., & Ahn, D. U. (2014) · Poultry Science · doi:10.3382/ps.2013-03403 · Cited by 119
Egg proteins: fractionation, bioactive peptides and allergenicity
Chang, C., Lahti, T., Tanaka, T., & Nickerson, M. T. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9150 · Cited by 118
Metadata
- Authors
- Chang, H.-M., Yang, C.-C., & Chang, Y.-C.
- Affiliations
- National Taiwan University (TW)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-01-21
- Volume
- 48
- Issue
- 2
- Pages
- 161-164
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2051256343
- Cited by
- 44
- References
- 18
- Citations by year
- 2024: 2 · 2022: 2 · 2021: 1 · 2019: 3 · 2018: 2 · 2017: 2 · 2016: 4 · 2015: 5 · 2014: 6 · 2013: 5 · 2012: 2
- FWCI
- 0.24
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein purification and stability
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- lysozyme, chicken egg white, egg white proteins, vitamin C, cysteine, cystine, 2-mercaptoethanol, reducing agents, heat treatment (food and biological processing), protein purification, freeze-drying, protein stability, storage stability
- MeSH terms
- Animals, Chickens, Ducks, Egg White, Hot Temperature, Muramidase
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
